Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
 Norristown Health Center
 1430 DeKalb Street, PO Box 311
 Norristown, PA 19401
 phone:  (610) 278-5117
 fax: 610-278-5167
Total Violations:    14 Date of Inspection:    7/1/2015
Risk Violations Count:    5 License Number:    A18737
Arrival Time:    12:35:00 PM Expiration date:    11/30/2016
Departure Time:    1:35:00 PM Facility Closure:    
 Food Facility Name
  Ambler Feed Store
 Address
  242 E. Butler Pike
 Municipality
  Ambler
 Owner
  Geoffrey Molt
 Telephone
  215-646-7680
 Purpose of Inspection
  Routine
 Re-inspection on or after
  

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable
  
COS=corrected on-site during inspection    R=repeat violation
Compliance Status COS R
Demonstration of Knowledge
1 OUT Certification by accredited program, compliance with Code, or correct responses   X
Employee Health
2 IN Management awareness; policy present    
3 IN Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 IN Proper eating, tasting, drinking, or tobacco use    
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN Hands clean & properly washed    
7 OUT No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible    
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 IN Food in good condition, safe, & unadulterated    
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O Food separated & protected    
14 N/O Food-contact surfaces: cleaned & sanitized    
15 N/O Proper disposition of returned, previously served, reconditioned, & unsafe food    
 
Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperature    
17 N/O Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 N/A Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition    
22 N/A Time as a public health control; procedures & record    
Consumer Advisory
23 OUT Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/O Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 N/A Compliance with variance, specialized process, & HACCP plan    
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury. * - Critical Item Requiring Immediate Action
GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
Safe Food and Water
28 N/O Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 N/A Variance obtained for specialized processing methods    
Food Temperature Control
31 IN Proper cooling methods used; adequate equipment for temperature control    
32 N/O Plant food properly cooked for hot holding    
33 N/O Approved thawing methods used    
34 OUT Thermometer provided & accurate   X
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 OUT Washing fruit & vegetables   X
 
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used X  
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices   X
50 IN Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
54 IN Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl  CFSM Name: See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in cooler 32 ° F 2 door reach-in cooler 43 ° F mini fridge 42 ° F
mini fridge 35 ° F prep cooler 38 ° F ice cream freezer 0 ° F
prep cooler 38 ° F hot holding N/A ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Facility granted until 5/25/15 to obtain CFSM certificate. Submit reciprocity application to MCHD within 5 business days. (R)
  7: Employee had bare hand contact with ready to eat food when garnishing beverage.
  8: Hand washing signs lacking at some hand sinks.
  21: Date markings lacking on some prepared foods in refrigeration.
  26: Air freshener stored on shelf with food items. COS.
  34: Thermometers lacking mini fridges and prep cooler. (R)
  36: Rodent-like droppings on floor in dry storage area and near soda box storage in basement. Clean and sanitize all affected areas. Fax next
  routine professional pest control report to MCHD within 10 business days. 215-784-5524 Attn:Jennifer.
  37: Splash guard lacking between mop sink and prep sink.
  37: Food containers stored on floor in walk-in cooler.
  37: Hair restraint lacking for food handler.
  40+49: Currently installed prep sink in basement lacks the proper 1" air gap. (R)
  43: Single use containers stored food contact side up. COS.
  43: Single use container used as scoop in bulk dry storage container.
  45: Torn door gaskets on 2 door reach-in cooler.
  45+53: Basement storage area is not approved for food preparation. Facility must discontinue any food prep in this area immediately. If facility
  would like to use basement for food prep, facility must go through plan review in order to bring this area up to the current code.
  51: Trash can in unisex restroom lacks lid.
  53: Surface finish chipping at floor to walk-in cooler.
  Facility must correct and maintain all violations.
  *New code information left at facility at time of inspection.
       
  Person in Charge: Geoffrey Molt
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 7/1/2015

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